Thursday, August 10, 2017

Garden to Table Initiative at Green Bay Country Club

By GBCC Sous Chef Joe Sonderegger

Assorted cherry tomatoes from the GBCC Gardens
As many of you may have noticed over the past two years, our garden has expanded. Our goal is to bring you more fresh and local products, so we figured why not right outside the doors of GBCC! We have been incorporating a large variety of herbs and vegetables from our very own gardens into our lunch and dinner menus. Each year the gardens will change slightly to bring new and improved flavors to the dishes we prepare each and every day for our members and guests.

Here is a list of what we currently have: 38 Tomato plants with 6 different varieties, Sweet Basil, Thai Basil, Purple Ruffle Basil, Chives, Garlic Chives, Oregano, Thyme, Rosemary, Parsley, Sage, Tarragon, Thai Chilis, Jalapenos, Swiss Chard, Kale, Beans, Peas, Mint, Cilantro and Edible Pansies.

You will find these ingredients in items such as; pesto, bruschetta, mojitos, caprese salads, sauces, vegetable sides, plate garnishes, soups and many other menu items; especially in our weekly features. We hope you have noticed the quality and freshness that our garden has provided this summer.

Stay tuned for details about our “Farm to Table” dinner in October!

Pesto! Our herb garden includes six different varieties of Basil as well as over 15 other herbs.

No comments:

Post a Comment